Saturday, April 17, 2010

I'll confess -- I used to eat cinnamon buns out of a can. It was so convenient to pop it open, arrange the buns on a baking sheet, and squeeze the sugary glaze out of the plastic packet. But I'm proud to say I've graduated to homemade! Yes, these are every bit as good as you think they are. Light, soft dough filled with cinnamon and sugar, and vanilla-scented icing dripping from the top. For years I thought they were hard to make. Actually all you need is time, and a lot of it is down time. The recipe is very specific and detailed, and that used to intimidate me. Now, I see that as very helpful. They're not so much rules that say something has to be this temperature and that consistency, but a way to let you know that you're on the right track when it is that temperature and that consistency. So, no more excuses -- they're calling you.